Whether you’re an all-things-pumpkin in the fall kind or person or a pumpkin-skeptic, I have a full of spice, sugar free scone recipe that is going to become your go-to snack. It’s healthy food that tastes scrumptious. Join me as I share my best fall pumpkin and maple scones recipe – sugar free addition!
Honestly, I’m a pumpkin all year ‘round kind of person. I don’t know why, but we usually have a bowl of pumpkin in our frig, ready to be added to oatmeal or to make this best fall pumpkin and maple scones recipe.
My sisters, nieces, mom and I gather for coffee every month, and this recipe is what I bring most of the time. I make them almost every week in the fall and take them to whatever gathering I go to. Ok, so sometimes I just make a batch and eat them all myself. Whatever. It’s fall. And in the fall you simply must indulge in everything pumpkin.
Why You Will Love these Fall Pumpkin and Maple Scones
Even if you’re not a huge fan of pumpkin, you will love these scones. The pumpkin flavor is there without it hitting you in the face. It pairs well with all the fall flavors of spices and real maple syrup to give that delicious and comforting fall treat.
Since there is no refined sugar in this pumpkin scones recipe, you can feel good about all the health benefits without any of the guilt. Give them to your kids for breakfast; eat them as a snack; take them to a party; drop them by a friend’s house as an unexpected gift.
But don’t think since these scones are healthy that they aren’t tasty. You won’t even know there is no sugar since they have a gooey glaze and are full of warm, tasty spices. You may be tempted to eat the whole pan. (Ask me how I know.)
And the smell, oh the smell, it is divine and will fill your house with that real, no-candle necessary, fall spice coziness.
Why Eat Pumpkin Regularly
Apparently, pumpkin has numerous health benefits. (Pumpkins lovers can now celebrate their good food choice!) That is, until we, as usual, fill our pumpkin treats with sugar. (Ok, maybe pumpkin lovers can’t celebrate yet. That Starbucks Pumpkin Spice Latte does not count.) Sugar free pumpkin recipes are known for being
- High in nutrients that support immune health
- High in antioxidants that reduce inflamation
- Promote eye health
- Possibly help with weight loss
- Maintain healthy blood sugar, cholesterol and digestion
What Kind of Pumpkin to Use in this Fall Pumpkin and Maple Scones Recipe
I buy canned, pureed pumpkin at Aldi or Walmart. Admittedly, it is harder to find at Aldi during the non-holiday season. Because I want the most pure ingredients without a lot of stuff added, I make sure the ingredient list is JUST pumpkin. I do not buy the pumpkin pie filling with all the added spices and sugar.
I get the cheapest brand available as long as it’s just pumpkin. Name brand can be quite expensive at no added flavor benefit (as usual).
If you would like to make your own pumpkin puree recipe, has one here that would be great.
Tools You Will Need
This is an extremely fast and easy pumpkin scone recipe that doesn’t require messing up a lot of dishes.
- Measuring Cups and Spoons (see vintage style green measuring cups and spoons similar to mine HERE)
- Mixing spoon
- Cookie Sheet
- Small pot for glaze
Steps for My Best Fall Pumpkin Scones Recipe with Photos
Step 1: Whisk together all dry ingredients in a large bowl.
You may use all baking flour instead of using whole wheat flour. Whole wheat flour will add a slight nuttiness and more health benefits, but I don’t always have it on hand.
I use the spices listed here, which is a homemade pumpkin pie spice.
Step 2: Cut in cold butter into flour mixture with a pastry cutter until like pea sized.
Leave butter in the refrigerator until right before you add it. The colder it is, the better.
Step 3: Stir in optional dried cranberries to the mixture.
Dried cranberries or craisins are optional but add delicious texture and a slightly tart flavor. Just know that all dried cranberries have some sugar on them, so this would mean it has slight sugar added.
Step 4: Whisk together all wet ingredients in separate medium bowl.
You don’t have to whisk for long but make sure everything is well combined.
Step 5: Fold in wet ingredients to dry ingredients until mostly moistened.
Note, folding in means slowly mixing with a scooping, under/over, folding motion. There might still be small patches of dry ingredients. If there is a lot of dry left, you can add a few additional tablespoons of yogurt so everything sticks together. Do not over mix.
Step 6: Dump scone dough onto ungreased baking sheet and flatten.
You can create a circle or rectangle shape with hands. Scones should be one inch thick. Pat center a little lower to about 3/4 inch thick so the middle will bake evenly.
Step 7: Use a fork to prick (score) divided sections on top of the dough like a pie or into squares if in a rectangle shape.
This is optional but makes it easier to cut later.
Step 8: Bake at 425 degrees for 15 minutes or until no longer doughy in the center and golden brown on the top.
Step 9: Cut with a sharp knife along the score marks. Drizzle with the Sugar Free Spiced Maple Glaze (below).
Sugar Free Spiced Maple Frosting
Step 1: Melt butter in medium sauce pan.
Step 2: Add flour to melted butter. Combine well in short back and forth motions with whisk. Let cook 1 minute, stirring occasionally.
Step 3: Pour milk into pan. Combine well in short back and forth motions with whisk. Cook until thick (1- 2 minutes).
Step 4: Remove from heat. Add real maple syrup and spices.
Step 5: Drizzle over warm scones.
If you make these scones to eat throughout several days, you can keep the frosting in the refrigerator to add right before you eat the scones.
Step 6: Eat them all by yourself (or share, if you must).
Optional Pumpkin Spice Individual Scones
Instead of making one large scone, you may scoop egg size individual scones onto an ungreased baking sheet like cookies. (Don’t roll into balls.) Bake at 425 degrees for 8 minutes or until no longer doughy. These healthy scones are easy to serve quickly (like cookies) without having to cut.
How to Store and Reheat Pumpkin Spice Scones
If you have any left after a couple hours, you can seal in an airtight container or ziplock bag and refrigerate. You can heat in the microwave until just warm. Do not overheat as they will become rubbery.
Note that you may need to add more glaze since it will soak in over long periods of time. The best option for glaze is to drizzle just before serving but adding more later certainly works.
This fall pumpkin and maple scones recipe sugar free version is a great recipe for healthy pumpkin scones that are full of pumpkin spice flavor. What better way to celebrate pumpkin season with a cup of coffee and these delicious pumpkin scones! Happy fall!
Shop the Look
Find vintage kitchen decor, dishes and utensils similar to the photos below!
More Pumpkin Recipes to Try this Fall Season (or Any Season!)
Comment below and tell me what your must have snack is during the fall time of year.
Pin for Later!
- • 1 1/2 cups all purpose flour
- • 1/2 cup Whole wheat flour
- • 1 tbl Baking powder
- • 1/2 tsp Salt
- • 1/2 tsp Cinnamon
- • 1/2 tsp Nutmeg
- • 1/4 tsp Cloves
- • 1/4 tsp Ginger
- • 6 tbl Cold butter
- • 3/4 cup Dried cranberries (optional)
- • 1/4 cup + 3 tbl Real maple syrup
- • 1 tsp real vanilla extract
- • 1/2 cup Canned pumpkin
- • 3 tbl Sour cream or unflavored Greek Yogurt or heavy cream
- • 1 large Egg
- Spiced Maple Glaze (recipe below)
- Whisk together all dry
ingredients in a large bowl.
Cut in cold butter into
flour mixture with a pastry cutter until like pea sized.
Stir in optional dried
cranberries to the mixture.
Whisk together all wet ingredients in separate medium bowl until well combined
Fold in wet ingredients to
dry ingredients until mostly moistened. Do not overmix. There may still be dry patches.
Dump scone dough onto
ungreased baking sheet and flatten.
Use a fork to prick (score)
divided sections on top of the dough like a pie or into squares if in a
Bake at 425 degrees for 15
minutes or until no longer doughy in the center and golden brown on the top.
Cut with a sharp knife
along the score marks. Drizzle with the Sugar Free Spiced Maple Glaze (below).
- • 3 tbl Butter
- • 1 1/2 tbl Flour
- • 1 ½ cups Milk
- • 1/3 cup Real Maple Syrup
- • 1 tsp Cinnamon
- • ¼ tsp Ginger
- • ¼ tsp Cloves
- • ½ tsp Nutmeg
Melt butter in skillet.
Add flour to melted butter. Combine well in short back and forth motions with whisk. Let cook 30 - 45 seconds, stirring occasionally.
Pour milk into pan. Combine well in short back and forth motions with whisk. Cook until thick (2 - 3 minutes).
Remove from heat. Add real maple syrup, vanilla and spices.
Drizzle over warm scones. If you make these scones to eat throughout several days, you can keep the frosting in the refrigerator to add right before you eat the scones.
Variation: You can use honey in place of the maple syrup.